\n

It is a delicate and fluffy cake with a delicious rhubarb filling. This cake is truly wonderful – very moist and full of fruity flavour. Although it\u2019s quite large, it disappeared in one afternoon, thanks to my family. You\u2019ll want to make it again and again!<\/p>\n<\/blockquote>\n

Ingredients for the fluffy rhubarb cake:<\/u><\/p>\n

\n
• 5 large eggs<\/li>\n
• 3\/4 cup caster sugar<\/li>\n
• 120 ml rapeseed or sunflower oil<\/li>\n
• 50 ml milk<\/li>\n
• 250 g plain flour<\/li>\n
• 1 tsp baking powder<\/li>\n<\/ul>\n

  All ingredients should be at room temperature.<\/p>\n

  Add the eggs (without separating them) and sugar to a mixing bowl. Beat until thick and fluffy – the mixture should almost triple in volume. Pour in the oil, then gradually add the milk, beating continuously. Sift the flour and baking powder directly into the mixture and gently fold in using a spatula.<\/p>\n

  Line a 24 \u00d7 34 cm baking tin with baking paper. Pour half of the batter into the tin and level the top. Bake at 175\u00b0C for about 15 minutes, or until lightly golden. Check if the cake is ready – it should be partially baked but not raw. Remove from the oven and spread the rhubarb filling evenly over the top (see recipe below). Pour the remaining batter over the filling and level the top. Bake for a further 30 minutes at 175\u00b0C, or until a skewer inserted into the centre comes out clean.<\/p>\n

  Remove from the oven and allow to cool completely. Then pour the icing over the cake and cut into squares.<\/p>\n

  Ingredients for the rhubarb filling:<\/u><\/p>\n

  \n
  • 900 g rhubarb, cut into 2 cm pieces (do not peel)<\/li>\n
  • 200 g strawberries, cut into smaller pieces<\/li>\n
  • 165 g (\u00be cup) caster sugar, or slightly less<\/li>\n
  • juice of \u00bd small lemon<\/li>\n
  • \u2153 cup potato starch<\/li>\n<\/ul>\n

    Place the rhubarb, strawberries, sugar, and lemon juice in a saucepan. Bring to a boil and cook for a few minutes to slightly soften the rhubarb (do not overcook it – the rhubarb should not fall apart).<\/p>\n

    In a cup, mix the potato starch with a few tablespoons of cold water until smooth. Add it to the softened fruit, stir well, and bring back to a boil. The mixture should have the consistency of custard. Remove from the heat and leave to cool.<\/p>\n

    Ingredients for the icing:<\/u><\/p>\n

    \n
    • 1 cup icing sugar<\/li>\n
    • 3 Tbsp boiling water<\/li>\n<\/ul>\n

      Mix the icing sugar with the water using the back of a spoon. If the icing is too thick, add a little more water; if it\u2019s too thin, add more icing sugar.<\/p>\n

      Enjoy!<\/p>\n

      <\/figure>\n","protected":false},"excerpt":{"rendered":"

      It is a delicate and fluffy cake with a delicious rhubarb filling. This cake is truly wonderful – very moist and full of fruity flavour. Although it\u2019s quite large, it disappeared in one afternoon, thanks to my family. You\u2019ll want to make it again and again!<\/p>\n","protected":false},"author":1,"featured_media":7172,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[21],"tags":[94,122,87],"duration":[],"tag_group":[],"class_list":["post-7171","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fruit-cakes","tag-lemon-lime","tag-rhubarb","tag-strawberry"],"acf":[],"yoast_head":"\n